(WTNH)– We’re cooking up an easy meal that you may find at a nice restaurant but that is easy to accomplish in the home kitchen! Chef Jeff Laboda shows us how to make seared scallops topped with spicy ...

Sweet sea scallops cook quickly, needing only a brief 2–3-minute sauté to bring out their delicate flavor. Once the scallops ...

With the summer season upon us, fresh seafood suddenly becomes the plate du jour — both at seaside restaurants and in homes pretty much anywhere. Plump sea scallops (sometimes referred to as diver ...

Mastro’s Executive Chef Michael Colbert joins Houston Life to show how to make Mastro’s signature Sautéed Sea Scallops at home and to share seasonal favorites, signature dishes and private dining ...

This could be a breakthrough dish for those who don't care for the taste of scallops or for their lingering aroma in the kitchen (see related TIP). The accompanying chutney is a simple sweet-sour ...

Note: All the ingredients in stir-fry dishes must be very thinly and uniformly sliced (1/4-inch widths) to cook evenly in less than a minute. Small shrimp, already-cooked lobster slices, or monkfish ...

You might not think scallops go with cabbage, but I urge you to try today’s easy Scallops Saute entree. In less than a half-hour, you will have a delicious, home-cooked seafood dinner. I know a lot of ...

In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Season the scallops with salt and pepper on both side. Once the olive oil begins to shimmer, add the scallops in a single ...

Scallops are the perfect summertime food — light, yet filling, flavorful, but also versatile enough to pair with all sorts of foods. In this case, with salad. I call for sea scallops here, which are ...

1. Set the oven at 350 degrees. 2. In a small baking dish, spread the almonds. Toast them in the oven for 5 to 8 minutes, stirring several times, or until they are toasted; set aside for the garnish.

In a medium saucepan, bring the chicken broth to a boil. Add 1 tablespoon of the oil, the couscous and ½ teaspoon salt. Turn down the heat to a simmer, cover, and simmer gently until the couscous is ...

Big, fresh sea scallops are so good on their own that they need little accompaniment. Here, I use a simple bed of braised leeks to serve as both base and sauce. The leeks complement the sweet scallops ...